Posted September 5, 2012 by Mike Stines in Bloggers

Mike’s Carolina-style Pulled Pork in Mustard

Barbecue cooking isn’t rocket science nor, however, does two plus two equal four on the grill. Barbecue is low and slow cooking not baking (that’s more chemistry than cooking). The meat is done when it’s done; you can guesstimate so many minutes per pound but you’ll rarely be right on the money. Continue reading

Mike Stines